Broccoli is an edible green plant in the cabbage family whose large flowering head, stalk and small associated leaves are eaten as a vegetable.
Broccoli is a good source of fibre and protein, and contains iron, potassium, calcium, selenium and magnesium as well as the vitamins A, C, E, K and a good array of B vitamins including folic acid.
Split Urad Dal
Preparation: 1. Separate the broccoli into small florets. 2. Clean with hot water and keep aside. 3. Slice the onions. 4. Beat the egg and keep aside.
Method: 1. Heat a pan with a tsp of oil. 2. Season with mustard seeds and split urad dal 3. Once it crackled add hing and sliced garlic to fry. 4. Add sliced onions and fry until it is translucent. 5. Now add broccoli flowerets to the pan the cook until it is soft. 6. If you like it crisp, then cook 80%. 7. Add salt and turmeric powder. 8. When it is cooked, add the beaten egg on top and cover the pan for few seconds. 9. Sprinkle crushed black pepper on top. 10. Stir fry the broccoli which is coated with egg. 11. Switch off the flame and enjoy this Broccoli Egg poriyal.
Preparation: Coriander/Malli Masala: Grind to a fine powder coriander leaves, mint leaves, green chili, tomato, ginger and fennel seed. Grind without adding water.
Method: 1. Heat a wide pan with gingelly oil. 2. In medium heat, season with cinnamon, cloves and cardamom. 3. Add finely chopped shallots, garlic pods and salt. 4. Saute until it turns light golden colour. 5. Now add cleaned, diced boneless chicken. 6. Here I added boneless chicken, but chicken with bone also tastes good. 7. Cook the chicken for a while. 8. And add chili powder, turmeric powder, cumin powder and coriander powder. Cook until the raw smell of spices goes off. 9. Mix well, adjust salt and add little water then cook the chicken until it is soft. Cook until 80%. 10. Now time to add malli/coriander masala(green masala). 11. Cook chicken 100% along with this Malli masala. 12. Cook the raw Malli masala until raw smell goes off and oil separates. 13. Flavourful and Tasty Malli/Coriander Chicken.
Preparation: Dry roast all the above ingredient one after another given under ground paste. And grind it into a fine paste. Adjust dry red chili as per your spice level. Method: 1. Heat oil in a wide heavy bottom pan. 2. Add cinnamon, fennel seeds and clove followed by finely chopped onion and curry leaves. 3. Fry the onions until golden brown in colour. 4. Now add the chopped chicken pieces and cook. (cleaned with fresh water and turmeric powder) 5. Cook Chicken for at least 5 mins, then add Ginger and Garlic paste. Mix well and cook with chicken. 6. Now add chopped tomatoes and cook until it is mushy, then add salt and turmeric powder. 7. Cook the chicken 3/4th. 8. Time to add the grounded masala and 2 cups of water. 9. Pour enough water and let the chicken to cook until soft. 10. Check salt and adjust. 11. Put finely chopped coriander leaves and continue cooking. 12. Once the chicken is cooked fully and oil separates from the curry, off the flame. 13. Garnish with coriander leaves and enjoy this tasty Chicken Curry.
Serve this spicy and yummy Chicken Curry with Rice or Idly or Dosa or Chappathi.
Salmon is packed with Omega-3 fatty acids and vitamin B12. They help to improve brain function and neurological health. Eating Salmon will give lot of health benefits. Very easy to cook, delicious and healthy.
Clean the salmon fish fillet and dry pat, then keep aside. Use tweezers and pluck the bones out.
Method: Marinate the fish with salt, crushed black pepper, mixed Italian herbs, paprika powder and 2 tbsp olive oil/Coconut oil for 20 – 30 mins.
Preparation in Oven: Preheat the oven at 180 degree Celsius. Smear the olive oil and place the fish fillet in a baking tray. Bake the marinated fish fillet for 15 mins, flip the fish piece in between (cook 7 – 8 mins each side). Do not overcook. Once it is cooked, transfer the fish fillet to another plate. Before serving squeeze lemon over the fish. Enjoy the healthy and palatable salmon fish fillet.
Variation: Same flavourful and tasty fish fillet while making in a pan/tawa.
Preparation in Tawa/Pan: Heat a tawa or pan to cook the fish fillet. Spread oil in the pan and once the oil is hot, place the marinated fish. Cover the pan with lid and cook for first 3 mins. Cook for 7 to 8 mins on one side, slowly flip and cook for another 7 – 8 mins. Do not overcook, Squeeze lemon and serve. Serve this yummy fish fillet and enjoy it with your family.
For pasta recipe, refer to the pasta post in Kids Corner
Remove the skin and wash the chicken thoroughly. Slice the onion. Chop the tomatoes.
1. Heat oil in a kadai. Use gingely oil to make Ginger Chicken Masala. 2. Fry sliced onion until it turns to light golden brown in colour. 3. Then add chicken pieces and saute well, after 5 mins add ginger & garlic paste and turmeric powder. 4. Keep mixing the chicken untill the raw smell of ginger & garlic paste goes off, when the chicken is half cooked add chopped tomatoes, chili powder and salt. 5. Mix the ingredients well until combine, then cover the kadai with a lid and simmer the flame and cook, mix the chicken in between, if needed add ½ to 1 cup water and cook the chicken until the oil separates. 6. Check the salt & spice and adjust. When the chicken is cooked completely and the oil separates, switch off the flame. 7. Garnish with 1 tsp of cumin seeds, cut slit green chili and thin strips of gingers. 8. Cover the kadai with lid and let it rest for at least ½ an hour before serving.
Beat the eggs with salt, pepper, turmeric and mixed herbs. Cut the paneer into very small cubes. Cut slice the Broccoli as a very small flowerets. Cut slice the red capsicum into small and thin. Slice the Onion and keep ready everything.
1. Heat butter in a non-stick pan in low flame. 2.Fry onions, broccoli, paneer and red capsicum. 3.Just saute and spread the vegetables in the pan evenly. 4.Now pour the egg mixture all over. 5.cover the pan with lid and cook in low flame. 6.After 2 mins open the lid and spread the cheese on top. 7.Once the cheese is melted and egg is cooked, put the flame off. 8.Transfer the egg by sliding it from the pan to a serving round plate and enjoy.
Vegetable Omelette is a rich and satisfying Breakfast for everyone. Serve with a cup of Orange juice or any juice of your choice. Try this Healthy, protein rich Vegetable at your home.
Variations You can add 1 tbsp of Besan flour to the egg and beat without lump to get a fluffy omelette. You can add other vegetables of your families choice.
Wash the chicken and cut into 2 inch cubes or finger strips. Drain all the water. In a bowl, mix ginger & garlic paste, chili powder, salt, curd and oil. Add chicken pieces to the mixture and mix well. Leave it for 20mins.
Beat 1 egg in a bowl with a pinch of salt. Keep the bread crumbs spread it on a plate.
1. Take a chicken piece and dip it in egg mixture and then spread the bread crumbs and keep aside. 2. Repeat this process until done. 3. Heat the oil in a frying pan. 4. In a medium heat, fry all the chicken pieces. 5. Transfer it to a kitchen tissue to absorb the excess oil. 6. Chicken bytes are ready to serve.
This mouth watering Chicken bytes can serve with Rasam Sadam or you can eat as a tit bits with chili sauce. However the way you eat, the great taste of this chicken byte will not change. You will enjoy the taste.
Dry roast Fennel seeds & Peppercorns in a pan and make it into a fine powder.
Wash the chicken after removing the fat and skin from the Chicken. After cleaning apply turmeric and set aside. Use the chicken with bones, this will be more tastier.
Chop the onions and tomatoes finely.
Heat oil in a pan(use Ginggely oil for a better health and taste) season with Cinnamon sticks and Cloves.
Add the chopped onions and cook till it turns golden brown colour, add curry leave too.
Now add Chicken and cook for 3 mins, after 3 mins add Ginger and Garlic paste and saute till raw smell goes off.
Let it cook for another 5 mins.
At this time add chopped tomatoes, Chili Powder, Salt and Turmeric. Mix everything well until it combines.
Cover the pan with lid and allow it to cook for at least 10 mins. Stir the Chicken in between, if needed add little water. Check the Chicken is cooked, once it is cooked well, add the secret powder(fennel seeds and peppercorns powder) and keep mixing well for another few minutes . Cover and let it set for 2 mins.
Check the consistency and put off the flame. Consistency should be semi gravy, not liquidy.
Finally add chopped Coriander leaves on top and cover the pan with lid.
Transfer the hot and spicy Pepper Chicken Masala in to a serving bowl. Enjoy Pepper Chicken Masala with Rice/Chappathi
You can also make the secret powder extra and store it in a box at room temperature.